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for the Choux buns
for the Crème Anglaise filling
For the Choux buns
For the filling
(As an alternative, you can fill the buns with crème Chantilly).
To build the Croquembouche
You can serve the croquembouche on the mould or very carefully lift the finished article off the mould. You will need to loosen any hardened caramel from the base and then it will slip off the mould. Place on a flat serving plate.
Decorating your Croquembouche
Your croquembouche will look best if decorated with spun sugar. There are various methods for making spun sugar. Here are two to choose from :
Method 1 (fun, but can be messy!). Prepare your workspace by placing two sticks (wooden spoons are ideal) to project beyond the edge of the work surface and laying plenty of sheets of paper underneath on the floor. Prepare caramel as before (you will probably have enough left). Dip a fork into the sugar and using a backhand flick., throw off the sugar picked up by the prongs, so that threads are formed across the two sticks. Repeat until you have enough strands to drape around the croquembouches. Serve as soon as possible.
Method 2. Use the same caramel as above. Dip the back of a wooden spoon into the caramel and using the back of another wooden spoon pat the 2 spoons together and start working the ribbon of caramel backwards and forwards between the spoons, until it becomes pliable and stretches into fine strands. Using the wooden spoons to stretch the caramel, twist the caramel around the croquembouche. This will take some practice but there is enough caramel to make more than you need so persevere - practice makes perfect.
Remember Croquembouche is best eaten on the day it is made, as once the choux buns are filled, they start to soften and the spun sugar will draw moisture out of the air and lose its crunch. If you are planning a centrepiece for a special occasion, try to find time for a test run before the main event.
A recipe for making and filling your own choux buns to use with a Croquembouche mould.
Print this Recipe
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